3. If any haricot beans are left, preserve them. They will make a very good salad for dinner to-morrow. November 27th. Breakfast. Luncheon. Dinner. Dried Haddock. Toad in the Hole. Ox Tail Soup. Rotted Grouse. Jam Turnovers. Beef with Sharp Sauce, Hot Buttered Toast. Potatoes. Dry Toast. Broccoli. Brown and White Bread Apple Pie. and Butter. Porridge. Cheese. Marketing. i For the Day.— A pound and a half of tender steak for Toad in the Hole ; Apples ; Potatoes ; Broccoli ; German Yeast ; a pound and a half of Sausages, or fresh Pork to make the same (March 18th), for Sausage Rolls. For To-morrow.— Half a pound of Macaroni. Breakfast. — Dried Haddock (January 27th) ; Potted Grouse (January 7th) ; Porridge (January 25th). Luncheon. — Toad in the Hole (January 15th); Jam Turnovers made to-day. Dinner.— Ox Tail Soup (February 22nd) ; Beef with Sharp Sauce made of cold roast beef (December 4th); Potatoes (May 12th) ; Broccoli (April 25th) ; Apple Pie made to-day. Cheese (June 8th). A YEAR'S COOKERY. 405 Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Pastry is to be made to-day (April 17th) ; Apple Pies (August 7th) ; Jam Turnovers (September 25th) ; and Sausage Polls (November 6th). Also Teacakes (August 26th) may be made ; Seed Cake (August 14th). November 231 h. Breakfast. Luncheon, Dinner. Potted Grouse. Rissoles. Croftte au Pot. Sausage Rolls. Italian Macaroni. Spanish Stew. Teacakes. Potatoes. Dry Toast. Savoy. Brown and White Bread Hayrick Pudding. and Butter. Cheese. Milk Toast. Marketing. For tlie Day.— One, or if necessary two, Ostend Rabbits (January 24th) ; Onions; Potatoes ; Savoy. For To-morrow.— A moderate-sized Turbot (June 6th). Turbot is best and cheapest in the summer months. Nevertheless, if desired, it can usually be obtained all the year round. A shoulder of Mutton, not too fat ; Potatoes ; Brussels Sprouts ; materials for a Salad ; half a pound of Raspberry Sand¬ wich, or Swiss Roll ; and six ounces of good Suet ; Sea Biscuits ; a small com¬ pact leg of Pork to be pickled. Breakfast. — Potted Grouse (January 7th) ; Sausage Rolls made yesterday. Teacakes (February 14th); Milk Toast (June 17th). Luncheon. — Rissoles made of the broken remnants of the top side of the Round of Beef (January 6th) ; Italian Macaroni (July 7 th). Dinner. — Crohte au Pot (May 25th) ; Spanish Stew (April 8th) ; Potatoes (April 7th) ; Savoy (June 4th) ; Hayrick Puddings (March 19th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. The pudding for to-morrow can very well be made to-day, to save trouble on Sunday. 3. Very good stock can be made by stewing the bones and trim¬ mings of the rabbit. 4. Rub the leg of pork all over, and very thoroughly, with salt. 406 A YEAR'S COOKERY. l Sunday, November 29th . Breakfast. Dinner. Tea. Supper. Eggs in Brown But¬ ter. Sausage Rolls. Teacakes. Dry Toast. Brown and White Bread and Butter. Biscuits and Milk. Boiled Turbot. B^arnaise Sauce. Roast Shoulder of Mutton. Potatoes. Brussels Sprouts. Raspberry Sand¬ wich Pudding. Cheese. Brown and White Bread and Butter. Plum Jam. Seed Cake. Cold Mutton. Salad Pickles. Apple Pie. Cheese. Breakfast. — Eggs in Brown Butter (January 6tli) ; Sausage Bolls made on Friday ; Teacakes (February 14th) ; Biscuits and Milk (June 14th).

AI-modernized reading of the original text

3. If any haricot beans are left, preserve them. They will make a very good salad for dinner to-morrow. November 27th. Breakfast. Luncheon. Dinner. Dried Haddock. Toad in the Hole. Ox Tail Soup. Potted Grouse. Jam Turnovers. Beef with Sharp Sauce, Hot Buttered Toast. Potatoes. Dry Toast. Broccoli. Brown and White Bread Apple Pie. and Butter. Porridge. Cheese. Marketing. i For the Day.— A pound and a half of tender steak for Toad in the Hole ; Apples ; Potatoes ; Broccoli ; German Yeast ; a pound and a half of Sausages, or fresh Pork to make the same (March 18th), for Sausage Rolls. For To-morrow.— Half a pound of Macaroni. Breakfast. — Dried Haddock (January 27th) ; Potted Grouse (January 7th) ; Porridge (January 25th). Luncheon. — Toad in the Hole (January 15th); Jam Turnovers made to-day. Dinner.— Ox Tail Soup (February 22nd) ; Beef with Sharp Sauce made of cold roast beef (December 4th); Potatoes (May 12th) ; Broccoli (April 25th) ; Apple Pie made to-day. Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Pastry is to be made to-day (April 17th) ; Apple Pies (August 7th) ; Jam Turnovers (September 25th) ; and Sausage Polls (November 6th). Also Teacakes (August 26th) may be made ; Seed Cake (August 14th). November 28th. Breakfast. Luncheon, Dinner. Potted Grouse. Rissoles. Crohte au Pot. Sausage Rolls. Italian Macaroni. Spanish Stew. Teacakes. Potatoes. Dry Toast. Savoy. Brown and White Bread Hayrick Pudding. and Butter. Cheese. Milk Toast. Marketing. For tlie Day.— One, or if necessary two, Ostend Rabbits (January 24th) ; Onions; Potatoes ; Savoy. For To-morrow.— A moderate-sized Turbot (June 6th). Turbot is best and cheapest in the summer months. Nevertheless, if desired, it can usually be obtained all the year round. A shoulder of Mutton, not too fat ; Potatoes ; Brussels Sprouts ; materials for a Salad ; half a pound of Raspberry Sand¬ wich, or Swiss Roll ; and six ounces of good Suet ; Sea Biscuits ; a small com¬ pact leg of Pork to be pickled. Breakfast. — Potted Grouse (January 7th) ; Sausage Rolls made yesterday. Teacakes (February 14th); Milk Toast (June 17th). Luncheon. — Rissoles made of the broken remnants of the top side of the Round of Beef (January 6th) ; Italian Macaroni (July 7 th). Dinner. — Crohte au Pot (May 25th) ; Spanish Stew (April 8th) ; Potatoes (April 7th) ; Savoy (June 4th) ; Hayrick Puddings (March 19th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. The pudding for to-morrow can very well be made to-day, to save trouble on Sunday. 3. Very good stock can be made by stewing the bones and trim¬ mings of the rabbit. 4. Rub the leg of pork all over, and very thoroughly, with salt. Sunday, November 29th . Breakfast. Dinner. Tea. Supper. Eggs in Brown But¬ ter. Sausage Rolls. Teacakes. Dry Toast. Brown and White Bread and Butter. Biscuits and Milk. Boiled Turbot. B^arnaise Sauce. Roast Shoulder of Mutton. Potatoes. Brussels Sprouts. Raspberry Sand¬ wich Pudding. Cheese. Brown and White Bread and Butter. Plum Jam. Seed Cake. Cold Mutton. Salad Pickles. Apple Pie. Cheese. Breakfast. — Eggs in Brown Butter (January 6tli) ; Sausage Bolls made on Friday ; Teacakes (February 14th) ; Biscuits and Milk (June 14th).

A year's cookery